Basil Three-Cheese Ravioli with No-Cook Fresh Tomato Sauce | Recipe Cart | Recipe Cart

Ingredients

• 8 ounces whole-milk ricotta (about 1 cup), drained
• 3 ounces mozzarella cheese, shredded (about 3/4 cup)
• 1 1/2 ounces Parmigiano-Reggiano cheese, grated (about 1 cup), divided
• 3/4 cup chopped fresh basil, divided
• 6 tablespoons plus 1/2 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 4 Homemade Dough Sheets
• 1 1/2 cups loosely packed fresh basil leaves, divided
• 4 quarts water, plus more for brushing
• All-purpose flour, for work surface and dusting
• 3 pounds red or yellow heirloom tomatoes (about 6 medium tomatoes)
• 1/3 cup extra-virgin olive oil
• Balsamic glaze (optional)